Print

Fall Lentil Shepherd’s Pie

Fall Lentil Shepherd's Pie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fall Lentil Shepherd’s Pie is the ultimate dish for cozy evenings, combining nutritious lentils and roasted squash with a creamy mashed potato topping. This hearty vegetarian casserole not only warms you up but also satisfies your taste buds with its rich flavors and delightful textures. Perfect for family dinners or meal prep, this comforting recipe is easy to make and can be customized with your favorite seasonal vegetables and spices. Enjoy a wholesome, plant-based meal that brings everyone together around the table.

Ingredients

Scale
  • 1 cup dried green or brown lentils
  • 2 cups vegetable broth
  • 1 small butternut squash (peeled and cubed)
  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1 teaspoon thyme
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper (to taste)
  • 1 cup mashed potatoes

Instructions

  1. Rinse lentils and combine with vegetable broth in a large saucepan. Bring to a boil, then simmer for about 20-25 minutes until tender.
  2. Preheat your oven to 400°F (200°C). Toss cubed squash with 1 tablespoon of olive oil on a baking sheet and roast for approximately 20-25 minutes until soft.
  3. In a skillet, heat the remaining olive oil over medium heat. Sauté chopped onions until translucent, then add minced garlic and thyme.
  4. Combine roasted squash with sautéed onions, mashing slightly as you mix. Season with smoked paprika, salt, and pepper.
  5. Fold in cooked lentils and simmer for an additional 5-7 minutes until thickened.
  6. Transfer filling to a baking dish, top with mashed potatoes, and smooth evenly.
  7. Bake for about 20 minutes or until golden brown; broil for extra browning if desired.

Nutrition

Find it online: https://myrecipesbook.com/fall-lentil-shepherds-pie/

save me